Paneer Rajma is super rich gravy. Paneer is one of the most loved ingredients for my Sons. It is must at least once or twice a week. Since I started to use skim milk for coffee or tea I have used store brought Paneer for this recipe you can make your own paneer.
Pls refer recipe for making paneer at home here. This curry can go well with rice / roti / naan or paratha. This recipe can be packed for lunch Paneer, Rajma with Jeera rice makes perfect well balanced meal. You can pre cook Rajma during weekend so that you make this curry in less than 30 mins.
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Other Similar recipes
You can refer to other Paneer recipes here Other Rajma recipes here
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Ingredients for making Paneer Rajma
- Cooked Rajma – 3/4 cup
- Paneer – 1/2 cup (You can adjust the proportion as you prefer)
- Oil – 1 teaspoon
- Cumin seeds – 1/2 teaspoon
- Coriander leaves – 1 tablespoon
Masala Powders
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 2.5 teaspoon
- Garam masala – 1/2 teaspoon
- Chili powder – 1 teaspoon (Adjust to spice level)
For Curry/ Gravy
- Onion – 1 Large (peeled and chopped)
- Garlic – 3 pods (Peeled and chopped)
- Ginger – 1 inch (chopped)
- Tomato – 1 (chopped)
- Cashew – 7-9
- Salt for sautéing
Step by step instruction to Paneer Rajma
Step 1: Heat pan with 2 teaspoon of oil. Add Garlic, Ginger and fry till slight brown in color Add Onion and salt sauté it till slight brown color. Add Tomatoes and cashews. Fry till mushy
Step 2: Add All the masala powder and mix well. Fry for a min and add 1/2 cup of water. And let it boil till raw smell goes off. Switch it off and let it cool down
Step 3: Once Cool down grind to smooth paste. Heat pan with a teaspoon of oil. Add cumin seeds let it crackle.
Step 4: Add grinded paste. and required water. Let it boil
Step 5: Add cooked Rajma and Paneer. Mix well. Let it boil for 2 mins.
Step 6: Add coriander leaves. Switch it off & enjoy!
Notes
- As I have stated in the starting of this post you can change the proportion of Paneer / Rajma
- You can replace Garam masala with Subji or Chana masala
- Instead of Cashew you can add almonds
- For tempering you can add whole masala like Cardamom, cloves, bay leaves
- You can add dry methi at the end
Health benefits of Paneer & Rajma
- Paneer is high in protein, Calcium so having it part of balanced meal is recommended.
- Paneer has a good mix of nutrients, which makes it a perfect choice for weight watchers and helps you stay active throughout the day. You can include 150-200 grams in your breakfast to start your day on a healthy note.
- Rajma is high in Magnesium. 1 cup cooked Rajma has 26.2% of daily need of Magnesium. So it is good for diabetic friendly diet
- Fiber in Rajma helps to lower cholesterol
- Rajma is low on glycemic index helps in Diabetics
- Rajma has 13% of Calcium
Paneer Rajma
Ingredients
For making Paneer Rajma
- 3/4 cup Cooked Rajma
- 1/2 cup Paneer
- 1 tsp Oil
- 1/2 tsp Cumin seeds
- 1 tbsp Coriander leaves
Masala Powders
- 1/4 tsp Turmeric powder
- 2.5 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 tsp Chili powder adjust to spice level
For Curry/ Gravy
- 1 Onion Large, peeled & chopped
- 3 pods Garlic chopped
- 1 inch ginger chopped
- 1 Tomato chopped
- 7-9 cashews
- salt to taste
Instructions
- Heat pan with 2 teaspoon of oil. Add Garlic, Ginger and fry till slight brown in color Add Onion and salt sauté it till slight brown color. Add Tomatoes and cashews. Fry till mushy
- Add All the masala powder and mix well. Fry for a min and add 1/2 cup of water. And let it boil till raw smell goes off. Switch it off and let it cool down
- Once Cool down grind to smooth paste. Heat pan with a teaspoon of oil. Add cumin seeds let it crackle.
- Add grinded paste. and required water. Let it boil
- Add cooked Rajma and Paneer. Mix well. Let it boil for 2 mins.
- Add coriander leaves. Switch it off & enjoy!
Notes
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